Amazing Tempeh Scramble – Tempeh for Breakfast! Yes it’s true!

I am always searching for new and exciting breakfast options as I find it the most difficult meal of the day to get excited about. I have to admit that I haven’t always loved tempeh. The first time I bought it, I followed the directions on the package…”heat and serve” and I thought, “Wow! This is not a vegan food I will ever like.” However, in the past year or so I have learned to prepare tempeh – it’s about a lot more than heating and serving – and it has become one of my family’s favorite foods! Still, until now it has been a lunch or dinner food for us. But this week it ventured into breakfast, and I am delighted with the results! I present to you the first of many amazing tempeh scrambles that will be made in this kitchen. tempeh scramble_smingredients:

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 sweet potato/yam, cubed into small pieces (1/4 inch)
  • 1 pkg 225g smoked tempeh, crumbled
  • 1/2 tbsp chile powder
  • juice of 1/2 lemon
  • 1 1/2 tbsp braggs liquid aminos/ tamari
  • 1 1/2 c cauliflower, chopped into small pieces
  • 3/4 c broccoli, cut into bite-sized florets
  • 1 orange pepper, cubed
  • 1/4 c kalamata olives, chopped


  1. sauté onion in a small amount of olive oil (1-2 tsp) until translucent (medium heat)
  2. add garlic and sweet potato/yam, toss so everything is shiny and coated in oil
  3. add crumbled tempeh and toss again
  4. add chile powder, lemon juice, cauliflower and tamari, turn down the heat and cover and cook for a few minutes to let sweet potato and cauliflower soften (it’s key to cut the potato and cauliflower small enough so they don’t need TOO long to cook in this stage – 5-10 minutes should do it)
  5. add broccoli and olives about 5 minutes into the steam and cook just until green – just a couple of minutes – don’t overcook! (you can also add the peppers at this point; I waited to add them until the very end because I prefer them pretty much raw.
  6. Check the seasonings and serve!

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